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I loved getting my new Easter dress. I was egg-cited (sorry, I couldn’t resist) about the neighborhood egg hunt and the Easter Bunny. Heck, I even enjoyed all of us putting our candy together and then dividing it equally amongst ourselves. But there was one thing I looked forward to more than anything year after year –

“The” Chocolate Covered Peanut Butter Egg!

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No matter what, I knew this heavenly thing would be sitting next to my Easter basket waiting for me to awake on Easter morning. The best part was that each of us had our very own egg. That’s right, I didn’t have to share, and boy, I was happy about that!

It didn’t actually have “The” as part of the title way back then, but my memory added it long ago when my kids were little as a way to emphasize the importance of this recipe to my mom. Of course, we did the Easter Bunny thing, the big family dinner, and the huge egg hunts. But you see, THIS delectable egg was the Easter tradition I couldn’t wait to pass on to my kids.

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In a small mixing bowl, combine powdered sugar, peanut butter, butter and milk (adding more as needed, 1 teaspoon at a time) until it resembles crumbly graham crackers. The mixture should form a dough when lightly pressed.

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After eggs are frozen, combine chocolate and shortening in the medium glass dish. Microwave on high 45 seconds, stirring after time. Continue to heat the chocolate at 20-second intervals, as needed, to completely melt chocolate, stirring well after each heat cycle.

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Once it dries, re-dip the eggs in the remaining chocolate (reheating first if necessary) pour the remaining chocolate over the top and spread quickly over the egg. Allow eggs to dry completely on the wire rack.

In a small mixing bowl, combine powdered sugar, peanut butter, butter and milk (adding more as needed, 1 teaspoon at a time) until it resembles crumbly graham crackers.

Shape the peanut butter confection mixture into two eggs, placing them on a baking sheet lined with a Silpat or wax paper. Freeze at least 1 hour.

Combine chocolate and shortening in the medium glass dish. Microwave on high 45 seconds, stirring after time. Repeat at 20-second intervals, as needed, to completely melt chocolate, stirring well after each heat cycle.

Dip and roll each egg in the melted chocolate, or you can “paint” the chocolate on the egg using the back of a spoon.

Place egg on a cooling rack over a baking sheet lined with wax paper or a Silpat until chocolate dries.

Once it dries, re-dip the eggs in the remaining chocolate (reheating first if necessary) pour the remaining chocolate over the top and spread quickly over the egg. Allow eggs to dry completely on the wire rack.

Decorate the eggs using edible items such as food color, icing, and royal icing.